Creamy Herb Chicken Recipe
This creamy herb chicken is a quick and flavorful one-skillet dinner made with pan-seared chicken breasts simmered in a rich, garlicky herb sauce.
Servings: 4
Equipment
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
For The Cream Sauce
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- 4 ounces low fat cream cheese cut up into cubes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- freshly shredded parmesan cheese for garnish, optional
- chopped fresh parsley for garnish, optional
Instructions
For The Chicken
- Prep. Pound the chicken breasts to an even thickness and then season them with garlic powder, salt, and pepper.
- Sear. Heat the olive oil over medium-high heat in a large skillet. Add the chicken to the skillet and cook undisturbed for 6 to 8 minutes. Flip the chicken breasts and continue to cook for about 6 more minutes or until cooked through.
- Set aside. Remove the chicken from the skillet and set aside.
For The Cream Sauce
- Cook the aromatics and flour. Return the skillet over medium heat and melt the butter. Stir in the garlic and cook for 15 seconds or until fragrant. Sprinkle the flour over the garlic and continue to stir constantly for 20 seconds.
- Make the sauce. Whisk in the milk. Add the cubes of cream cheese, and continue to whisk until the cream cheese melts.
- Season the cream sauce. Stir in the dried basil, oregano, and thyme, and let the sauce come to a slow simmer. Return the chicken breasts to the skillet and continue to cook for 1 minute, or until heated through.
- Finish and serve. Spoon the sauce over the chicken and garnish with parmesan cheese and parsley. Serve.
Video
Notes
- Even Thickness: Pound the chicken breasts to the same thickness for consistent cooking and a great sear.
- Chicken Doneness: Use an instant-read meat thermometer to check for doneness and remove the chicken from the skillet when its internal temperature reaches 165˚F.
- Searing: Let the chicken sear without disturbance on each side to lock in juices and enhance flavor.
- Slow Cook the Sauce: Keep the heat at a medium or medium-low when making the cream sauce to avoid curdling and achieve a smooth texture.
- Store leftovers for 3 days in the fridge. If possible, store the sauce and chicken in separate containers.
Nutrition
Calories: 313kcal | Carbohydrates: 7g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 318mg | Potassium: 581mg | Fiber: 0g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 2.1mg | Calcium: 136mg | Iron: 1.1mg
